Vegetable and Tandoori Paneer
From the kitchen of Deepa Malkani

2 pkt Paneer (800 grams)
3 Tbsp Sour Yogurt
1 Pkt Shaan Tandoori Chicken Tikka masala( for all veggies, there is no chicken powder or anything to do with meat in the masala)
1 Green Bell Pepper
1 Yello Bell Pepper
1 Red Bell Pepper
2 Medium Onion
3 Medium Tomatoes
2 Tbsp Melted Butter
2 Tsp Garlic paste
1 Tsp ginger paste
2 Tbsp Lime juice
Non-stick cooking spray
Bamboo Skewere or Metal Skewers
Tin foil baking pan 11 inch by 13 inch

Soak Bamboo skewers in water.
Mix the yogurt and all the other ingredients. Cut paneer and vegetables in to one inch pieces, and add to the yogurt mixture and keep aside for 5 to 7 hours.
Drain excess water. Now take the skewers and insert paneer and vegetables in order, paneer, onion, green pepper, tomato, yellow pepper and red pepper and repeat pattern once more. Hang the skewers on a rectangle pan. you can layer it with foil so it is easy to clean up or use tin foil pan size 11 inch by 13 inch. After hanging them spray with non stick oil spray.
Heat oven to 350 degrees and place pans in oven for 35 to 45 mins.
Serve on platter with skewers.

For those of you who have outdoor grills, this will be a great party dish. You dont need the pans :))

Baby corn with spinach
From the kitchen for Mala Nair

1/2 cup cut Baby corn( you can use potatoes too)
3 cups Spinach
2 tbsp Basil leaves
2 tbsp Parsley leaves
1 tbsp Butter
salt and pepper to taste

Heat a non stick saucepan and add the Spinach, Basil leaves and Parsley leaves and cook for 7 mins. If needed add a little water for cooking. Cool and puree in blender. In another pan, heat the butter and add the corn and saute for a few mins and add the Spinach puree, salt and pepper to taste. Heat for about 5 mins. Serve hot